I am loooong overdue for a pumpkin recipe! If you know me, you’ll know fall is pretty much my favorite season. I love all things festive and all food that involves pumpkin spice. I love the way the weather is a little chilly but not cold yet and I love fall foliage. To me, the changing colors of the trees makes this the prettiest time of the year.
So about that coffee cake (which I am now craving as I write this). I wanted it to be a really wholesome coffee cake perfect for breakfast, so I decided to use oat, almond and millet flours. They are all so nutritious and give the recipe a little heartiness. The whole thing has just over ½ cup of maple syrup, so it isn’t very sugary but has just enough to add a subtle sweetness. There’s also loads of pumpkin in here (duh)! The pumpkin makes this cake insanely moist and the flavor comes through big time. Finally, the cake is topped with a super simple crumble that adds the best crunch and nuttiness to the whole thing. As always, this recipe is gluten free! It is also dairy free and although I haven’t tried it, you may be able to substitute a flax egg to make it vegan (let me know if you do!).
Now go stick this baby in the oven and enjoy a huge slice with your morning cup of joe.
¾ cup oat flour
½ cup almond flour
½ cup millet flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp ground cloves
¼ tsp nutmeg
¼ cup grapeseed oil
½ cup maple syrup
1 ⅓ cup pumpkin puree
1 tsp vanilla extract
2 Tbsp original unsweetened almond milk
1 egg white
¼ cup chopped walnuts
⅓ cup rolled oats
¼ cup almond flour
¼ cup millet flour
Dash of cinnamon and nutmeg
Pinch of salt
2 Tbsp agave
2 Tbsp cold earth balance
- Preheat oven to 350⁰F. Grease an 8×6 inch or 8×8 inch baking dish with coconut oil or line it with parchment paper.
- In a small bowl, combine all dry cake ingredients and set aside.
- In a medium bowl, combine all wet cake ingredients except egg white.
- Put the egg white in your measuring cup and whisk it vigorously until foamy. Mix into the wet ingredients.
- Place all crumble ingredients in a small bowl and cut the earth balance in with a fork until everything is combined and the mixture is crumbly.
- Dump the dry cake mixture into the wet mixture and use a whisk to combine. The batter should be very thick.
- Pour batter into the baking dish and level it out with a spatula. Cover evenly with the crumble.
- Bake on a lower rack for 1 hour – 1 hour and 15 minutes, or until a toothpick comes out clean. At about 45 minutes, you might need to cover the cake with foil so the top doesn’t burn while it finishes baking.